Boil milk (180degreesF); add lemon or lime juice (fresh is best), wait and let it curdle. You can stir it gently a bit to encourage it.

When your curdles have sufficiently formed, spoon it into cheese cloth above a sieve, letting the whey drip out into a bowl.

Squeeze the cloth gently and then be patient for the excess liquid to drain out. The longer you wait the drier your cheese will be. I have come to prefer a bit more creamy and wet so I am sure to leave a little liquid.